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Categories:
lobsters olive oil garlic ginger Italian Arborio rice tomato pulp white wine tomatoes fish salt fresh chives
Viewed: 31 - Published at: a year agoIngredients
- 2 1-pound lobsters
- 2 tablespoons olive oil or butter
- 4 large cloves garlic, chopped
- 1 tablespoon very finely slivered fresh ginger
- 1 1/2 cups Italian arborio rice
- 23 cup finely chopped fresh or canned plum tomato pulp, very well drained
- 1/2 cup dry white wine
- 1/2 cup juice from fresh or canned tomatoes
- 4 cups hot fish stock (approximately)
- Salt and freshly ground black pepper to taste
- 1 tablespoon finely minced fresh chives
Method
- Steam the lobsters until cooked through, 15 to 20 minutes.
- Set aside about 10 minutes, until just cool enough to handle.
- Remove all the meat and cut the meat in small pieces.
- If there is roe, cut it up.
- Discard the green tomalley.
- Keep the lobster pieces covered so as not to dry out.
- Heat the oil or butter in a heavy saucepan over medium heat.
- Add the garlic and half the ginger, stir, then add the rice.
- Stir and cook gently two to three minutes, then stir in the tomato pulp.
- Bring to a simmer.
- Stir in the white wine and the tomato juice, bring to a simmer and cook, stirring gently, until the liquid has nearly been completely absorbed, three to five minutes.
- Add the stock about half a cup at a time, stirring it in and adding more every three to five minutes.
- Continue adding almost all the stock until the rice is just tender.
- Season the rice with salt and pepper.
- Stir in the lobster, the remaining ginger and the chives.
- Cook for another couple of minutes, then serve.
